Crispy Pan-Fried Sole

2 large eggs
3/4 cup breadcrumbs, plain
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
32 ounces sole fillets, lemon may also substitute flounder, red snapper or 32 ounces striped bass
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

1 In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
2 Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
3 In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
4 When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.